Optimized spaghetti pasta from amaranth, partially deoiled sesame and modified sorghum starch composite: bioactive, nutritional and physico-functional characterization

Abstract

Purpose Pasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a meal. However, pasta is deficient in protein and some other health-promoting substances. Deoiled sesame and amaranth flours are rich in protein, minerals, amino acids, antioxidants and many non-nutrient-based health benefits. Formulating a nutrient-dense pasta product (spaghetti) would reduce protein-energy malnutrition (PEM) and improve the health status of pasta consumers. This study aims to investigate some bioactive, nutrients and non-nutrient components of developed and optimized spaghetti pasta from deoiled sesame, amaranth and modified sorghum starch blend. Design/methodology/approach Amaranth, sorghum and sesame grains were sorted, wet-cleaned and dried. Sesame grain was roasted while starch was extracted from sorghum grain. The innate starch was modified by heat-moisture treatment. The prepared grains and starch were milled into flours and formulated into different flour mixtures using the Box-Behnken design of response surface methodology and the process was modeled and optimized. The flour mixtures were made into spaghetti pasta. Proximate, mineral, amino acids, biological value, protein efficiency ration, phytochemical, antioxidant activity, physico-functional and sensory properties of the formulated spaghetti were evaluated using standard procedures. Findings An optimal mixture of deoiled sesame (31.12g/100g), amaranth (56.56g/100g) and modified sorghum starch (12.32g/100g) were established, which yielded protein (25.79g/100g), appearance (96.65%), taste (94.57%) and acceptability index (97.37%). The spaghetti was significantly (p-values ranged from 0.001 to 0.018) superior in protein, ash, fat, fiber, calcium, magnesium, zinc, alkaloids, total phenolic, flavonoids, 2,2-diphenyl-1-picryl-hydrazl (DPPH) and ferric ion reducing antioxidant power (FRAP) relative to the control (100% wheat flour). Amino acid showed that the product is rich in histidine, isoleucine, phenylalanine and threonine. The high essential amino acid index of the product indicated that it is a good protein source. The spaghetti was significantly (p-values ranged from 0.001 to 0.021) superior in aroma, taste and acceptability index relative to the control. Originality/value This study showed the feasibility of developing spaghetti pasta from deoiled sesame, amaranth grains and modified sorghum starch. The production process described in this study is scalable; and the process could be applied on a small scale for the development of self-entrepreneurs and industrially. The high protein content of the product indicated that it could be used to reduce PEM in developing countries.

Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides

“…However, the sensorial property was negatively impacted, especially the acceptability index. In the production of spaghetti pasta, a mixture of amaranth, sorghum, and wholesome sesame significantly increased protein, ash, fat, fiber, calcium, magnesium, and zinc, but also the contents of alkaloids, total phenolic, flavonoids, and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and FRAP activities relative to wheat flour, referred to as control pasta [ 21 ].…”

Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

“…Being non-gluten high calorie flour, it is an exemplary dietary option for developing children and expecting mothers as well as for gluten-sensitive populace (Dias-Martins et al , 2018). Several groups of researchers have reported improvement in products in terms of their nutritional value on use of pseudocereals such as amaranth, buckwheat and pearl millet (Coţovanu et al , 2023; Fasuan et al , 2021; Kulkarni et al , 2021).…”